Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
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Picadillo Stuffed chili's |
By Sushi | On |
Ingredients |
| fresh chopped coriander |
| 8 fresh poblano or anaheim chili's |
| pinch cumin |
| vegetable oil |
| 1/3 cup all-purpose flour |
| 1 1/2 pounds tomatoes peeled seeded |
| 1 medium white onion chopped |
| 1 clove garlic, chopped |
| 2 tablespoons lard or vegetable oil |
| 1 1/2 cups vegetable broth |
| 1/4 teaspoon dried thyme |
| 1/4 teaspoon salt |
| PICADILLO FILLING: |
| 1 tablespoon vegetable oil |
| 1/4 cup slivered almonds |
| 3/4 pound ground vegetarian beef chuck |
| 5 large eggs seperated at room temperature |
| 1/4 teaspoon cream of tartar |
| 1/4 teaspoon of salt |
| 1 tablespoon chopped parsley |
| TOMATO SAUCE: |
| 1/4 cup slivered almonds |
| 1/4 cup finely chopped white onion |
| 1 large tomatoe peeled,seeded finaly chopped |
| 1 tablespoon tomato paste |
| 1 clove garlic minced |
| 2 tablespoons raisins |
| 1/4 teaspoonsalt |
| 1/8 teaspoon ground cumin 1/8 teaspoon ground cloves 1 tablespoon chopped celery |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| PREPARE TOMATO SAUCE: Place tomatoes, onion and garlic in blender container; process untill smooth. Heat lard in deep 10-inch skillet over medium heat untill hot. Add tomato mixture cook and stir 5 minutes Stir stock, thyme and salt into skillet.Heat over high heat to boiling;reduce heat to medium low cook stirring frequently untill sauce is slightly thickened; 10 to 15 minutes. Remove from heat. PREPARE PICADILLO FILLING: Heat oil in 10- inch (25cm) skillet over medium heat untill hot. Cook and stir untill golden, 2 to 3 minutes.Remove with slotted spoon drain on paper toweling. STEP 2 Crumble vegetarian beef into skillet; cook over medium heat,breaking up vegetarian beef into small pieces, untill no longer red,about 5 minutes. Add onion;saute untill onion is soft,about 4 minutes. Add tomato,cellery tomatopaste and garlic; saute 2 mins.Stir in remaining ingredients; reduce heat to low. Simmer, covered,15 minutes. STEP 3 Uncover skillet; increase heat to medium-low.Cook untill most of the liquid has eevaporated, about 3 minutes.Skim and discard fat. Stir in almonds; let stand,uncovered, just untill cool enough to handle. roast peel seed and devein chili's leaving stems intact. Dont break chili's CONTINUE: roast peel seed and devein chili's leaving stems intact. Dont break chili's Carefully spoon about 1/4 cup filling into each chili; press chili's firmly between hands to ease out air and to close Heat oven to 250F (120C). Pour oil into deep, heavy large skillet to depth of 1 inch. Heat over medium heat to 365F (185C) adjust heat to maintain temperature. STEP 2 Roll each chili in flour to coat lightly;pat off excess.Reserve remaining flour,about 1/4 cup. Beat egg whites, cream of tartar and salt in large mixerbow untill soft peaks form.Beat egg yolks in medium mixer bowl untill thick and lemon colored; gradualy beat in reserved flour untill smooth. Fold 1/4 of egg whites into yolk mixture; fold in remaining egg whites untill blended. STEP 3 Fry 2 or 3 chili's at a time in oil as follows: grasp stem;support bottom of chili with fork. Dip into batter to coat;let excess drain off. Slip chili into oil; fry,turning once,untill deep gold,about 2 minutes per side.Remove with slotted spatula; drain on paper toweling.Keep warm in oven untill all have been fried. Reheat tomato sauce untill hot;divide evenly among 4 deep serving plates. Top each with 2 chillies;serve immediately. Top with mexican cream sprinkled with coriander. VARIATION: Picadillo filling substitute 3 tablespoons of the following mixture in each chili: 11/2 cups shredded queso chihuahua or Monterey Jack cheese, 2 fresh husked and minced tomatillos and 3 thinly sliced green onions. Enjoy! |
| SUCCESS! |
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